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Chocolate Babka
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| DOUGH: | |
| 1 teaspoon | granulated sugar |
| 1 package | dry yeast, (about 2 1/4 teaspoons) |
| 3/4 cup | warm 1% low-fat milk, (105° to 110°) |
| 6 tablespoons | granulated sugar |
| 1/2 teaspoon | vanilla extract |
| 1/4 teaspoon | salt |
| 1 large | egg yolk, lightly beaten |
| 7.5 ounces | all-purpose flour, (about 1 2/3 cups), divided |
| 5.85 ounces | bread flour, (about 1 1/4 cups) |
| 5 tablespoons | butter, cut into pieces and softened |
| Cooking spray | |
| FILLING: | |
| 1/2 cup | granulated sugar |
| 3 tablespoons | unsweetened cocoa |
| 1/2 teaspoon | ground cinnamon |
| 1/4 teaspoon | salt |
| 4 ounces | semisweet chocolate, finely chopped |
| STREUSEL: | |
| 2 tablespoons | powdered sugar |
| 1 tablespoon | all-purpose flour |
| 1 tablespoon | butter, softened |
Preparation
1. Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3 cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.
3. Line the bottom of a 9 x 5–inch loaf pan with parchment paper; coat sides of pan with cooking spray.
4. To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside.
5. Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.
6. Preheat oven to 350°.
7. To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon softened butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.
Nutritional Information
Calories:
220
Fat:
7.1g (sat 4.3g,mono 2g,poly 0.5g)
Protein:
4.1g
Carbohydrate:
36g
Fiber:
1.5g
Cholesterol:
25mg
Iron:
1.4mg
Sodium:
111mg
Calcium:
23mg
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